This savory and satisfying breakfast dish of winter squash, chard, and eggs with carrot pesto was a spur of the moment fall harvest creation. After an autumn snow fall and sudden drop in temperatures, I headed outside to save some chard leaves, which were still bravely holding their own in spite of the cold. I already had some winter squash roasting in the oven and decided to make my carrot pesto to top it all off. Eggs from our chickens and an Einkorn sourdough loaf I had baked the day before were the perfect addition to bring this nourishing breakfast dish together.
I hope you will enjoy it as much as we did! Don’t let the multiple layers of this recipe scare you, as each one is quite simple to make, allowing this recipe to come together without any fuss.
Winter Squash, Chard and Eggs with Carrot Pesto
Flavorful layers of winter squash, chard, egg, and carrot pesto make up this delicious savory breakfast.
4
servings30
minutes30
minutesKeep the screen of your device on
Ingredients
1/4 - 1/2 cup prepared carrot pesto
- For the Winter Squash
4 slices winter squash, 1/4 inch thick (such as butternut, delicata, or acorn; skin on if organic)*
1/2 tbsp extra virgin olive oil
a pinch of fine sea salt and freshly cracked black pepper
- For the Chard
3-4 large leaves rainbow chard, rinsed
1/4 cup yellow onion, diced (about 1/2 small onion)
1 clove garlic, minced
1 tbsp extra virgin olive oil
1/4 tsp fine sea salt
a few cracks of black pepper
- For the eggs
4 eggs
1 tbsp avocado oil, ghee, or extra virgin olive oil
- Optional
sourdough bread
Directions
- Make the carrot pesto according to the recipe.
- Preheat your oven to 375F and place a rack in the center of the oven. Toss the squash slices with ½ tbsp extra virgin olive oil and sprinkle with a pinch of fine sea salt and freshly cracked black pepper. Place on a parchment-lined baking sheet and roast, turning the slices over once halfway through, for approximately 20 minutes.
- In the meantime, heat 1 tbsp of extra virgin olive oil on medium low heat in a medium skillet. Remove the leaves from the chard stems and reserve them for later. Dice the stems to be similar in size to the diced onion. Add the onions and chard stems to the pan and cook until the onions become translucent, approximately 5 minutes. Add the minced garlic and cook for another minute. Tear the chard leaves into bite-sized pieces and add to the pan, stirring them in gently until they have just wilted down. Season with ¼ tsp fine sea salt and a couple cracks of black pepper. Remove from the pan and set aside.
- Heat the skillet to medium heat and add 1 tbsp of ghee or oil. Add the eggs (careful not to crack the yolks) and cook until the whites are almost fully set (approximately 2 minutes). With a flat spatula, gently separate the eggs and flip each one carefully. Cook for another 30 seconds for over-easy** or a little longer if you prefer your egg yolks to be cooked all the way through.
- Assemble: Top each ring of winter squash with a scoop of sauteed chard, top with an egg and a dollop of carrot pesto. If you like, serve this on top of a slice of toasted sourdough bread!
Notes
- *If organically grown, leave the skin on your winter squash, as it contains lots of nutrients.
- **Disclaimer: Eating raw or undercooked eggs can increase your risk of foodborne illness. Certain individuals, such as those with a compromised immune system, pregnant women and kids under the age of 5, are at higher risk of illness from such bacteria. Fully cook the eggs in this recipe if you have concerns. For fully cooked eggs, cook for another 1-2 minutes after flipping.
What a great recipe! I made the carrot pesto while the squash was roasting and it turned out great! The butternut squash adds some nice sweetness to this savory dish as well! My 8 year old daughter loved it and even said this is the best pesto she’s ever had!
I am so happy to hear this!